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LAZY BONES LOAF | 6 WAYS

As promised. 6 ways to jazz up your lazy bones loaf even more! In this post I have listed some options of extra ingredients you can add to the mix to flavour your lazy bones loaf. They are all super simple and delicious. There is even a granola and cookie recipe and a short video at the end to show you the rediculously quick and easy process. 

I have also listed a few topping suggestions, both savoury and sweet, to give you some extra insperation. 

Happy easy baking! Cannot wait to see your creations and what you top them with. Show me on instagram by tagging @natural_harry so I can see! 

x Harry 
SUNDRIED TOMATO + BASIL 

1 1/2 cup semi-dried tomato
2 teaspoons dried basil 
1 teaspoons nutritional yeast (optional)
1 teaspoon garlic powder (optional) 

   

OLIVE + ROSEMARY 

1 cup kalamata olives, pitted 
1 stalk fresh rosemary 
2 teaspoons garlic powder 

   

FRUIT + SPICE 

1 cup dried apple (or dried fruit of choice)
5-6 dried figs, chopped (or dried fruit of choice)
2 teaspoons cinnamon 
1 teaspoon vanilla (optional) 
1/2 teaspoon ginger powder 

   

DOUBLE CHOC VANILLA

2 tablespoons cacao powder 
1 bar dark vegan chocolate, chopped
6 dates, pitted and chopped
1 teaspoon vanilla 

   

Choose your own adventure!

Pour your Lazy Bones Loaf into a large bowl, composting the packet. 

Add the ingredients for your chosen flavour and stir before adding your liquid. Follow the recipe on your packet or your Oaty Seed Loaf recipe in your copy of WHOLE.  

LBL TOAST TOPPING SUGGESTIONS: 
My all time favourite is smashed avocado, sauerkraut and coconut aminos but there are so many more delicious topping options for this loaf. Here is a bit of inspiration. There are also some extra ideas on p. 46 of your copy of Natural Harry Either way, I always find that it is even better toasted! 

Savoury: 
Avocado + sauerkraut + coconut aminos 
Peanut better + ripe tomato slices + pepper + coconut aminos 
Healthy mite spread + tomato or avocado + sprouts 
Basil pesto + tomato + 'notzzarella'
Sauted mushrooms + olives + fresh parsley + cashew parmesan 
Cheesy tahini sauce (grilled) + relish or fresh tomato 
Avocado slices + kimchi 
Smashed avo + chilli flakes + a squeeze of lemon 
Tofu scramble + avocado 
Hummus + drizzle of olive oil + dukkah
Garlic + chive cashew cream 'cheese' 
Smashed avo + beetroot + dill relish 
White bean pesto + Balsamic 
Miso hummus + parsley + spiced chickpeas

Sweet: 
Peanut butter or tahini + chia blueberry jam 
Chockie spread + banana 
Nut better + banana + cinnamon + honey/maple 

For my recipe book owners:
Sauerkraut - Natural Harry p. 130
Healthy mite spread - Natural Harry p. 120
Beetroot + Dill relish - Natural Harry p. 118
Dukkah - Natural Harry p. 112
Berry, lime + chia jam  - Natural Harry p. 138
Basil pesto - Natural Harry p. 78
Tofu scramble - WHOLE by Natural Harry p. 42
Cheesy tahini sauce - WHOLE by Natural Harry p. 274
Chocky spread - WHOLE by Natural Harry p. 256
'Notzzarella'- WHOLE by Natural Harry p. 260
White bean pesto - WHOLE by Natural Harry p. 262
Spiced chickpeas -  WHOLE by Natural Harry p. 270
GRANOLA 

1 cup dried fruit (I used cranberries + figs)
1/2 cup dried or desicated coconut 
2 teaspoons cinnamon 
1 teaspoon vanilla 

Pre-heat your oven to 180 degrees celsius, fan forced. 
Add all ingredients to your Lazy Bones Loaf mix 
Stir 2 tablespoons of maple syrup into 300 ml of warm water. Add the liquid to your mixture and stir well to combine. 
Line 1 large, or 2 medium sized baking trays with baking paper and spread mixture out. Place in the oven for 40 minutes to bake, after 20 minutes, stir well and return to the oven for the remaining 20 minutes. Allow to fully cool before transfering into an airtight container or jar.

 

DOUBLE CHOC BREKKIE COOKIES

1 bar dark vegan chocolate, roughly chopped
8 medjool dates, pitted and chopped 
2 tablespoons cacao powder 
1 teaspoon vanilla 

Pre-heat your oven to 180 degrees celsius, fan forced.
Add all ingredients to your Lazy Bones Loaf mix. 
Stir 2 tablespoons of maple syrup into 375 ml of warm water and allow to cool. Add the liquid to your mixture and stir well to combine.
Line 1 large, or 2 medium sized baking trays with baking paper. Roll approx. 1 tablespoon sized portions of the mixture before placing them on the tray and gently pushing down. 

Place in the oven to bake for 30-40 minutes, depending on the size. Transfer to a cooling rack. Store in an airtight container for up to 5 days. 
 

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